Cinnamon Pumpkin Rolls

I've been MIA.

And not for the reasons you would normally associate with a stay-at-home mom with 2 kids.

School drop off and pick ups, laundry, cooking, vacuuming, household chores?

No.

I don't know what's more embarassing... not knowing Niall Horan was from One Direction, or spending the last few weeks listening to his album Flicker on repeat and watching every video I could find of him on Youtube. Uhh, yeah, the fangirling is kicking in pretty hard.

Anyways, back to reality for this momma. No slow hands here, because I need both my hands for this recipe! And since I'm still holding onto pumpkin season, I'm going to sneak in one more recipe:

Cinnamon Pumpkin Rolls.

Yes... soft, cinnamon rolls made with real pumpkin (!) and lots of pumpkin pie spice, topped with cream cheese icing. Yum! The texture of these cinnamon pumpkin buns are soft because of the addition of pumpkin puree, which helps to keep the buns moist. The warm pumpkin pie spices meld together with the brown sugar to create a delicious, sticky glaze that's swirled inside. To top it off, a delicious cream cheese icing (because, who doesn't like cream cheese icing?)

Let's not say good bye to fall, just yet... winter can wait. At least for another week or so? Come and make these warm Cinnamon Pumpkin Rolls that will taste even more delicious, after you've finished raking all the leaves from the yard outside. 😉

Be sure to tag me on Instagram @siftandsimmer if you make this recipe! I'd love to see it!

Print Recipe

Cinnamon Pumpkin Rolls

Classic Cinnamon rolls get an addition of pumpkin spice for an autumn feel.

Prep Time30 mins

Cook Time30 mins

Resting Time1 hr 30 mins

Total Time2 hrs 30 mins

Course: Breakfast

Cuisine: American

Servings: 12

Author: Michelle | Sift & Simmer

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Dough:

• 4 C all-purpose flour
• ¾ C warm milk
• ½ C pumpkin puree
• 2 tablespoon vegetable oil
• 1 tablespoon active dry yeast
• 2 tablespoon granulatedsugar
• 1 large egg
• 1 teaspoon pumpkin pie spice
• [OR]
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg

Filling:

• 2 tablespoon vegetable oil or you can use butter more flavour
• ½ C brown sugar
• ¼ C raisins optional
• ¼ C walnuts optional
• ¼ teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

Cream Cheese Icing:

• ¼ C cream cheese
• 2 tablespoon milk
• ¾ C powdered sugar sifted
• 1 dash pumpkin pie spice

Instructions

Make the buns:

• In a bowl, pour in warmed milk, 1 T of sugar, and sprinkle the 1 T dry yeast over top. Stir to combine and let the yeast activate.
• In the bowl of a stand mixer, place the flour, pumpkin puree, oil, remaining 1 T sugar, egg, and pumpkin pie spice. When the yeast has activated and turned bubbly, add the yeast to the flour mixture and turn on the mixer on low.
• Knead the dough together until it is shiny and smooth, about 6-7 minutes on a Kitchenaid stand mixer.
• Lightly oil a large glass bowl and transfer the dough to it. Cover with plastic wrap or a cloth and let rest for about 1 ½ hours until doubled in bulk.

Make the filling:

• In a medium bowl, combine the brown sugar, raisins and walnuts (if using) and cinnamon and pumpkin pie spice. Mix well until evenly distributed.
• When the dough has doubled in size, transfer it to a large work surface, lightly dusted with flour. With a rolling pin, roll out the dough into a large rectangle about 14" by 28" long.
• Spread the oil or smear butter over the entire surface of the dough. Then distribute the brown sugar filling on top of the oil/butter.
• Carefully working from one end (the long end), roll it up into a long log, and divide into 12 even pieces.
• Lightly grease a 9" by 13" oven-safe glass baking dish.
• Place the pieces of dough cut side up (swirl facing the top) into a 9 by 13" glass dish.
• Lightly cover with a cloth/plastic wrap until puffy and slightly larger in size, about 20-30 minutes. Toward the end of the 2nd proofing, preheat oven to 350F.
• Bake the cinnamon pumpkin rolls at 350F for approximately 30 minutes.
• Let slightly cool.
• Top the cinnamon pumpkin rolls with cream cheese icing.

Make the icing:

• In a stand mixer bowl, beat the cream cheese until softened. Then add 2 T milk and about ¾ C sifted powdered sugar. If the consistency is too thick, add a little milk to loosen. If it's too runny, add a little more powdered sugar.
• When it's the consistency you like, add a final dash of pumpkin pie spice and spread it over top of the cooled cinnamon pumpkin rolls.
• Serve with additional dusting of pumpkin pie spice if you wish. Best served the same day.

Notes

Rolls can be individually wrapped and stored in the fridge for up to 1 week, or freezer for 2 months. Be sure to reheat the buns in the microwave for 20-30 seconds before eating, if storing in the refrigerator or freezer.

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!